The Dickinson press., 1887-11-12
WOMAN AND HOME,
WHAT TO PUT UP FOR SCHOOL
cHILDREN'S LUNcHEoNs.

Cosmetics-To Make Pumpkin Pies-Com.
pany at the Eleventh Hour-Summer
Boarders - Clothes That Kill. Stoop
Shouldcrs-Household Hints and Helps
Now that schools are about opening it is
timely to call attention to that most lmpor.
tant meal which, in the majority of house.
holds, receives but slight consideration-the
/ school chillrens luncheons The old adage
reads that school is hungry place" At
noon time healthy children are always fam
isllea, and the midday meal with them should
invariably he /, hearty one
The households where the luncheons to be
put up for scholars are considered the day
before, and nice preparations are made that
these shall be tempting and delicious, are in
the minority.
Il Is the custom of some parents to give
thelr children money to buy luncheon instead
OF taking the pains to pia:i and prepare it.
The money is generally expended for what
the school child calls goodles-cream cakes,
! picked lines or caramels.
/ The noon meal carried to school should be
! one OF personal supervision by the housewife.
In The first place, Il tin lunch box that can be
daily scaide'i and aired should be provided,
/ AMI not 4 basket that soon becomes impreg.
mated with food odors. y luncheon cannot
he put i'll Il pocket or sachel without being
spoiled, or frequently broken into q conglom-
GRAFTON anything but appetizlng. When the
child opens lis luncheon, if it is Il surprise of
god Things the fact of its having been re-
mea!'err,l and catered to adds relish.
Sandwiches made of ham. tongue, salt and
fiehly seasoned meats are not desirable, for
during the school session. Chicken, turkey,
hard boiled eggs or amy fresh tender meat
make toothSotne Sandwiches. English bread
and butter sandwiches spread with cream
cheese are We'll liked. Boston or other brown
bread s!rcad with j.!ly is a dessert more
wholesome than pastry
The layer in the sandwich center is more
easily eaten and can be more neatly intro
dt.ceDi If chopped.
y delicious brown bread for sandwiches or
to serve with oysters is made as follows: In
large yellow bowl scal'l one quart of yellow
ln'ilan meal. This is done by covering tho
meal Will! boiling water sufficient to mosten
1t thoroughly and then allowing it to cool
unit. tep!d Mix with it one cup of rye meal
one teacupiut OF yeast, three quarters OF q
cup of molaSscs. little salt and enough tepid
water to make a thin paste. Stir all together
AMI turn int" a butterai baking pan. Cover
viii! a cloth and let rise in Il warm plare
When the top begins to crack open place in a
moderate oven and bake four hours This
should he twelve hours old when cut for sand
/ wiclleS.
One of the best luncheon reiishes is celery
1t should be busted With salt and rolled in
WAX paper, after sprinklng with water 1t il
vc''y wholesome, refreshing and nervine
WaNed pap is indispensable for putting up
The luncheon Sandwiches, pickles, radishes
ca'a.. are perfectly protected when covered
with IL. japanese paper napkins are service
able and agreeable for the school luncheon,
for they take up but little room and may be
thrown away after using These and the wax
paper cost but Il triflng sum if purchased III
Z quantity
+ The luncheon should he varied daily. Meat
bread is n good substitute for sandwiches.
Make :; ferment of yeast and water and pro-
cee'i for ordinary bread Incorporate
thoroughly two pounds of -four and one of
clear beef, chopped very fine and sprinkled
With salt During the making and baking
process the meat disappears entirely. but the
nutriive principles remain III the loaf
\ luncheon cake, not too rich for health,
but sufficiently SO to be tempting, may be
mat'e with half pound of butter half pound
1f sugar, three quarters pound of -four five
c--.gs and one gill of wine, and cinnamon nut
mr., and extract of rose. Bake in papcrcd
sh1ow pans This cake is much improved
ly icin-1. y luncheon ginger bread, liked by
youns folks, 5 made by using one and a half
pounds of -four quarter pound butter, one
pound of molasses. quarter pound of brown
sugar, three eggs quarter OF I, pint Of warm
milk, one ounce of ginger, half ounce Of all
sl';c, ami one tcaspoonful of soda. Just be-
fore tli, is done, brush the top of the cake
with the yoli of an eeg beaten into half
cur of milk, return to the oven and finish
batting.
y raised raisin cake is one of the best for
TIL" luncheon. Two pounds of -four, half
p'uNi r4sar, half pound butter, six eggs,
tlgi' i" 4 urtllS Of t; pint of water one pound
ot odd raisins the juice and grated rind
on lmol. one gill of yeast. Set sponge
"l;lia portion Of the flour, the yeast and the
water lcttng it stand three hours. Add the
Other Ingredients, melting the butter and
betting separately the yoks and whites of
tl.e eggs. Ee|ore making into dough with
The -four, let it rise again one hour. Then
mold into pans and bake slowly. When
doi." and cool, sift heavily over the loaf
powdered sugar-New York Evening Sun